Best 5 Broccoli Tortellini Alfredo Recipes

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Indulge in a culinary masterpiece that combines the flavors of broccoli, tortellini, and Alfredo sauce in perfect harmony. This delectable dish, presented in three variations, offers a symphony of tastes that will tantalize your palate. The classic Broccoli Tortellini Alfredo features a creamy and velvety sauce, while the Lightened-Up Broccoli Tortellini Alfredo offers a healthier alternative with reduced fat and calories. For those seeking a vegetarian delight, the Roasted Broccoli and Tortellini Alfredo is a delightful plant-based rendition. Each recipe is crafted with simple, fresh ingredients and easy-to-follow instructions, ensuring a delightful and hassle-free cooking experience. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you towards creating a memorable meal that will impress your family and friends.

Let's cook with our recipes!

BROCCOLI AND TORTELLINI ALFREDO



Broccoli and Tortellini Alfredo image

Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 4

2 3/4 cups frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
  • Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
  • Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 1 g

TORTELLINI ALFREDO WITH BROCCOLI & MUSHROOM



Tortellini Alfredo With Broccoli & Mushroom image

I was looking to add my veggies to a pasta dish and needed to use up my heavy cream and decided to experiment with this recipe. It came out pretty good, hope you like it. If you think this is too much food, you can alter the dimensions. I always like to double my recipes so I have leftovers

Provided by Dizdezi

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

20 ounces cheese tortellini (Costco brand)
10 ounces frozen chopped broccoli
10 ounces sliced portabello mushrooms
1/4 cup butter
2 1/2 cups heavy cream
2 tablespoons chopped parsley
1 teaspoon ground black pepper
1 cup shredded asiago cheese
1 cup grated parmesan cheese
6 minced garlic cloves

Steps:

  • Boil water and cook tortellini according to package. Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready.
  • In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft.
  • Add mushrooms to the tortellini and brocolli and top with sauce below.
  • For sauce:.
  • Melt butter in a large pan, saute garlic until golden (do not let it brown).
  • Add cream, parsley & black pepper.
  • Stir with a wisk to blend well, cook until the sauce starts to thicken.
  • Gradually add cheese stirring until cheese is melted.
  • Remove from heat.
  • Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish).

Nutrition Facts : Calories 600.3, Fat 42.2, SaturatedFat 25.5, Cholesterol 157.9, Sodium 515.4, Carbohydrate 39.7, Fiber 2.9, Sugar 2, Protein 18.2

BROCCOLI TORTELLINI ALFREDO



Broccoli Tortellini Alfredo image

"I indulge my weakness for Fettuccine Alfredo with this trimmer tortellini. It has the same rich flavor without the heaviness," says Mitzi Sentiff, Annapolis, Maryland. Nutmeg adds a lovely accent to the sauce.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated cheese tortellini
3/4 pound fresh broccoli florets
1 envelope Alfredo sauce mix
1-1/2 cups fat-free milk
2 teaspoons reduced-fat butter
1/8 teaspoon ground nutmeg
1/4 cup shredded Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions, adding broccoli during the last few minutes. Meanwhile, in a small saucepan, whisk the sauce mix and milk. Add butter and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. , Drain tortellini and broccoli; place in a large bowl. Stir in the Alfredo sauce, Parmesan cheese and pepper.

Nutrition Facts : Calories 262 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 919mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.

~ BROCCOLI, PROSCIUTTO AND TORTELLINI ALFREDO ~



~ Broccoli, Prosciutto and Tortellini Alfredo ~ image

I created this recipe with some Tortellini, Prosciutto and Broccoli I had in the freezer and boy did my kids ever love it! I served with some leftover herb wedges. What I loved most, is this was ready in no time and was very satisfying. Enjoy!

Provided by Cassie *

Categories     Pasta Sides

Time 40m

Number Of Ingredients 10

1 - 18 oz bag - frozen tortellini - prepared according to directions on package
1 Tbsp butter
1 Tbsp minced garlic from jar
1/4 medium red onion, chopped - small
2 c heavy cream
1 c fresh grated parmesan cheese
1 - 13 oz frozen broccoli - thawed and i steamed mine for 2 minutes.
4 slice prosciutto - chopped
salt & fresh ground pepper to taste
pinch nutmeg

Steps:

  • 1. Prepare Tortellini according to package. Drain
  • 2. In a large skillet, saute onion and garlic in butter for a few minutes or until onion softens.
  • 3. Add cream and bring to a simmer, slowly whisk in Parmesan cheese, stirring constantly, until melted. Continue simmering for 15 - 20 minutes, stirring occasionally.
  • 4. Stir in broccoli, Prosciutto, and tortellini and simmer another 8 - 10 minutes. Stir in salt, pepper and nutmeg and serve immediately with more Parmesan cheese and some crusty bread.
  • 5. Enjoy this quick easy meal.

BROCCOLI AND TORTELLINI ALFREDO



Broccoli and Tortellini Alfredo image

Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 4

2 3/4 cups frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
  • Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
  • Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 1 g

Tips:

  • For a richer sauce, use heavy cream instead of milk.
  • Add a pinch of nutmeg or garlic powder to the sauce for extra flavor.
  • If you don't have tortellini, you can use any other type of pasta, such as penne or shells.
  • Broccoli florets can be steamed or roasted before adding to the sauce.
  • To save time, use pre-cooked chicken or shrimp instead of cooking it from scratch.
  • Garnish the dish with fresh parsley or Parmesan cheese before serving.

Conclusion:

Broccoli tortellini Alfredo is a quick and easy dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken or shrimp. With its creamy sauce, tender tortellini, and fresh broccoli, this dish is sure to please everyone at the table. So next time you're looking for a simple but delicious pasta dish, give broccoli tortellini Alfredo a try.

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